Winemaker Notes
Trentangeli, which was crafted for wine enthusiasts passionate about Aglianico and its fascinating complexity, has a unique identity that expresses its elegant and supple character.
It pairs well with flavorful red and white meat dishes and medium-aged cheeses.
Blend: 70% Aglianico, 20% Cabernet Sauvignon, 10% Syrah
Professional Ratings
-
Vinous
The 2019 Boca di Lupo Trentangeli is dusty and floral in the glass with a dark mix of crushed wild berries and Violette pastille. This is soft and round with tantalizing acidity to balance. Crisp red and black fruits cascade across a core of saline minerals. It leaves a web of fine-grained tannins that engulf the palate with youthful poise. Tart red plums and a pinch of sour citrus mingle throughout the finish. The Trentangeli is quite lovely. It's a blend of 70% Aglianico, 20% Cabernet Sauvignon and 10% Syrah.
-
Wine Spectator
An elegant red, round and medium-bodied, with a juicy mix of plumped cherry, raspberry paste, orange peel acidity and accents of graphite and garrigue. The finish is firmed by supple tannins. Aglianico, Cabernet Sauvignon and Syrah. Drink now through 2026. 250 cases imported.
A wonderful joining of classic winemaking and modern viticultural techniques, these exceptional wines are crafted from 100% estate grown fruit, a rarity among Puglian wines. Tormaresca is the only producer with vineyards in both of Puglia’s two elite winegrowing sub-regions: Salento and Castel del Monte DOC.
The Tormaresca estate is composed of two properties. Bocca di Lupo is located in the Castel del Monte DOC of northern Puglia. It offers an ideal growing environment for Chardonnay, Aglianico and Cabernet Sauvignon. Masseria Maime is located on the Salento peninsula in Southern Puglia. Its vineyards extend over half a mile along the Adriatic coast and are planted with Negroamaro, Primitivo, Cabernet Sauvignon and Chardonnay.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Well-suited to the production of concentrated, fruity and spicy red varieties, Puglia is one of Italy’s warmest, most southerly regions. Its entire eastern side is one long coastline bordering the Adriatic Sea. About half way down, the region becomes the Salento Peninsula. This peninsula, bordered by water on three sides, receives moist, nighttime, sea breezes that bring a welcome cooling effect to the region, where little rain creates a challenging environment for its vines. In fact, the region is named for the Italian expression, “a pluvia,” meaning “lack of rain.”
Puglia’s Mediterranean climate and iron-rich, calcareous soils support the indigenous Primitivo, Negroamaro and Nero di Troia. Primitivo produces an inky, spicy, brambly and ripe red wine whose best expression comes from Manduria. Nero di Troia produces tannic, rustic reds from Castel del Monte DOC while Negroamaro, typically blended with Malvasia nera, plays a large part in may blends made throughout the peninsula.
Puglia produces a small amount of white wines as well, predominantly made of the fruity, Trebbiano Toscano, or light, Bombino bianco grapes.